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    You are in: Home / Cookbooks / Marvelous Mexican, Spanish, Tex Mex & Cuban!
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    363 recipes in

    Marvelous Mexican, Spanish, Tex Mex & Cuban!

    Mexican food lovers will find these recipes irresistible! Enjoy~
    « Previous 1 2 3 4 . . . 17 18 19 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.

    Recipe #28148

    I've tried several different chicken enchilada recipes here but they all were lacking in one area or another. After many attempts I finally took the best parts of each and came up with the best recipe yet. NOTE- these come out very firm because I let most of the enchilada sauce evaporate when cooking when the chicken. If you want them gooey, don't let it cook too long.

    Recipe #287262

    This dip is delicious! It's loaded with flavor!

    Recipe #384872

    A filling spicy rice and sausage dish that is baked with picante sauce, sour cream, and cheese. Adapted from a recipe websites newsletter.

    Recipe #169035

    Agua fresca's are Mexican fruit beverages. I love Agua Fresca's and these ones sound wonderful to me. these recipes are from Whats4eats. These refreshing beverages are typically served from large barrel-shaped glass containers. The lime juice adds a lovely tartness to the drink making it more refreshing. Some of the more traditional varieties are watermelon, cantaloupe and strawberry. I have given 6 fruit options, choose the fruit you like and enjoy!

    Recipe #455083

    This is my Mother's favorite black bean recipe. I think she got it from an old Cuban cookbook. Her note is: "flavorful!" Cooking time doesn't include soaking time.

    Recipe #233154

    THIS is what I'm known for! When folks come to my house, they look forward to the salsa....: ) The secret is in the limes!!!

    Recipe #9145

    This is very quick, easy and delicious. From Chatelaine magazine.

    Recipe #454222

    27 Reviews |  By vrvrvr

    From an old Southern Living mag. Top these with fresh tomatoes, iceberg lettuce, sour cream and salsa. Hope you enjoy these!

    Recipe #131628

    This recipe is similar to the filipino adobo. It's a versatile recipe; you can use beef, pork, chicken, and venison.

    Recipe #316649

    This recipe is a traditional island favorite. It's usually served during village fiestas with red rice and various other sides; but my family enjoys it any time. Enjoy!!

    Recipe #278342

    This is the Winning Recipe for 1995 in the San Francisco Chronicle, by Jacqueline Higuera McMahan.

    Recipe #189398

    This is a fantastic recipe that you can prep ahead! I've served these taquitos, sliced in half, as appetizers. The chorizo gives them a nice zing. You may serve these with sour cream and/or guacamole on the side. This is a Sandra Lee recipe. Delish!

    Recipe #247150

    These are great empanadas. You can add cooked, diced white or sweet potato. Make them any size you want. They make wonderful appetizers served warm.

    Recipe #36943

    Chilaquiles is a Mexican dish originally created to use up leftovers. It's traditionally made with corn tortillas, chiles, cheese and meat that are either tossed together and sautéed or layered like lasagna and baked. This recipe is a little differnt from the ones posted as it is creamier. You can use any type of leftover meat in this dish....it is scrumptous! You can also leave out the meat and add spinach or portabella mushrooms for a vegetarian version. From Grace Parisi of Food and Wine. Feb 2003.

    Recipe #138632

    This is a great recipe because you can make it as mild or as spicy as you wish. Can also be prepared the night before by not cooking the shells at all. Just prepare and then refrigerate. Remove from fridge 30 minutes before baking.

    Recipe #69497

    Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

    Recipe #27475

    Fusion of Chinese and Mexican food (CHEXICAN!)...great little appetizer served with sour cream, salsa and/or guacamole!!

    Recipe #124324

    This is what you actually get at a lot of mexican restaurants! Really good!!

    Recipe #136923

    I got this recipe from by grmil who was born and raised in Mexico City. The secret to its flavor is the cocoa

    Recipe #109685

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